Pasta whats your favorite types

[SkeeterUK]

Me myself i like penne/shells/twists/bows but penne i tend to buy the most of the shapes and normal and wholemeal spaghetti.

Not bought fresh i.e them expensive soft ones before.

Do you have types you like, do you enjoy the more different types compared to to the norm? What do you tend to eat your pasta with. I tend to just eat with spag bol sauce or a tin of chicken soup mixed in.

 

[the-evaluator]

We tend to use dried linguine, pappardelle or mafalda corta. My personal preference is mafalda corta because it really holds onto the sauce.

We only buy wholemeal, not because we think it's healthier but we both prefer the taste.

 

[tom_e]

Cooked.

 

[a1ex2001]

Not to bothered what shape but I do prefer bronzed as it holds the sauce better! Fresh and dried are completely different things if you ask me I love fresh pasta with some meals like a fresh seafood linguine but don't like it at all with say **** bol!

 

[FTM]

I always thought all the different shapes were for different sauces...it cant just be random surely? presumably regional variations in Italy probably have a bearing as well

 

[Scam]

I always thought all the different shapes were for different sauces...it cant just be random surely? presumably regional variations in Italy probably have a bearing as well

It is dependant on the sauce. I might be wrong but I'm sure I read somewhere if you're being 100% traditional, Italian's wouldn't actually have spaghetti with bolognese for example. It would be linguine or pappardelle; something thicker that holds that type of sauce better.

We have linguine for bolognese and a tomato/tuna sauce we do. And orecchiette (ears) for a broccoli pasta we do. We also make it fresh on occasion, and do ravioli etc. There's currently some macaroni on but that's just because we made a lardy mac'n'cheese the other day

 

[MikeTheNative]

I prefer fresh pasta although my GF is allergic to egg so I don't have it anymore. Shape wise I like them all, maybe tagliatelle is my favourite.

 

[Spuj]

It depends on what I'm making with it as to what pasta I prefer to use but my favourites are probably Fusili, Spirali and Conchiglie.

The most common sauce we do is a bolognese or homemade meatballs with homemade tomatoe sauce (both off serious eats and both seriously good).

Another dish I like is using Farfelle with chopped sausage and a creamy mustard sauce. Unfortunately since my other half fell pregnant she has gone off it

 

[Scam]

Oh that's a dish I haven't done for a while. Sausages and onions in a creme fraiche and mustard sauce is lush.

 

[Ricochet J]

Gigli pasta with n'duja.

Once you do Italian properly you don't go back.

 

[Spuj]

Oh that's a dish I haven't done for a while. Sausages and onions in a creme fraiche and mustard sauce is lush.

It was becoming one of my favourite pasta dishes until we stopped having it. Might have to make myself some one night when the other half is out

Gigli pasta with n'duja.

Once you do Italian properly you don't go back.

Haven't cooked with n'duja yet but I really want to as I've really enjoyed it when I've had it eating out. Do you do a sauce with it when you make it?

 

[Hxc]

Fresh pasta or wholewheat dried.

 

[monkentage]

Fresh pasta is just a supermarket scam exploiting the fresh is better meme.

 

[Scam]

Fresh pasta is just a supermarket scam exploiting the fresh is better meme.

Er, I think in this forum most people that say "fresh pasta" are probably referring to homemade stuff.

 

[Ricochet J]

Haven't cooked with n'duja yet but I really want to as I've really enjoyed it when I've had it eating out. Do you do a sauce with it when you make it?

No sauce.

Heat olive oil in a pan, sautee one diced onion, add one clove of crushed garlic, and a dusting of crushed black peppercorns, and add n'duja. Let the n'duja melt into the pan. And that's it. You let the sausage do the talking in this dish.

Then add the mix to pasta of your choice (I like gigli) and mix together.

If you want, when you add mushrooms and/or a tea spoon of ricotta when you add n'duja. It makes it go a little bit further and the ricotta gives it a rich creamier texture which holds flavor well in high surface area pastas.

 

[D.P.]

Fresh or wholewheat.

 

[Laputacake]

Macaroni cheese with bacon or sausage.

 

[Spuj]

No sauce.

Heat olive oil in a pan, sautee one diced onion, add one clove of crushed garlic, and a dusting of crushed black peppercorns, and add n'duja. Let the n'duja melt into the pan. And that's it. You let the sausage do the talking in this dish.

Then add the mix to pasta of your choice (I like gigli) and mix together.

If you want, when you add mushrooms and/or a tea spoon of ricotta when you add n'duja. It makes it go a little bit further and the ricotta gives it a rich creamier texture which holds flavor well in high surface area pastas.

Oh right ok, nice and simple but sounds delicious, thanks for that. Will need to try and find some locally and give it a go.

 

[boxman2000]

Depends what I'm having but I'm quite a big fan of the 'Seeds of Change' spinach spiral pasta - goes brilliantly with cashew pesto.

We use Orzo a bit but my favourite is tagliatelle, particularly instead of spaghetti when having a carbonara.